I suppose it's Ok to have a dish called Chicken Ceylon, but the country hasn't been British Ceylon for nearly half a century.

Chicken Sri Lanka just doesn't do it but Chicken Colombo is a good name for a dish.

First dish prepared with my recently cooked gravies and it worked out really well.  Personal taste, and that of my family, now gives me a good indication of how I need to adjust things a bit in the next and future batches but I am finally getting to where I've wanted to be for years.

So this worked well. Very tasty and zingy from the vinegar. I think I'll have to buy some better quality white vinegar or at least experiment with a more mellow one as the wife's generic acetic acid is not really the best stuff.  Perhaps even my own home-made Apple Cider Vinegar is worth a try here.

Should the OP read this, I would ask if he means single or double breast of the chicken in qty.  I counted them as single and also reduced the amount of all other marinating ingredients down as my number increased so there was just enough to do the job.

Quote from: martinvic on September 10, 2014, 12:08 PM
Interesting article on it here livo

http://www.azeliaskitchen.net/dont-dry-roast-spices/

That is exactly what I was after.  Thanks @mv

The link at the bottom of Azelias page doesn't work so here it is;
http://gernot-katzers-spice-pages.com/engl/

Quote from: Phil [Chaa006
Whereas if you're grinding your spices in an eclectic grinder, you may well be surprised at the flavours that result

I have also read that electric grinding is less than perfect, but it certainly does provide heat. 

I watched a video on the production of Deggi Mirch and even when slowly stone ground on a commercial scale it is partially roasted by friction. edit: Just remembered it was in Rick Stein's India series.

Then you have to consider that the Sri Lankan style of cooking sometimes roasts the crapola out of the spices, turning them almost black, and they get incredibly intense flavours from that process.

As a relative newb, I would say a few things pertinent to the OP.  Not everybody that shows up here is necessarily a "refugee" from another site, but more so a user / browser of many.  I, for example, over the last 12 months to 2 years have been sporadically searching for information, and this site is not my only point of reference.  Just wish I could understand Hindi as some of the actual Indian stuff looks good but I have to turn the sound off and watch repeatedly. Pausing, stopping, replaying etc

Like most of you I imagine, Indian Cookery is not my only food style or interest and so not the only forum category used.  Let me say that this site is great compared to some.  Let's just say that the information given here is superior and the nature in which it is provided is meaningful, cordial and well intended.  I've been banned from 2 fishing forum sites because I didn't share the Site Owner's / Moderator's views on certain things and told them to turn into the whoo whoo bird basically.  A certain distilling site I have used has senior members who essentially put the boot into newbies for asking questions.

Unfortunately, the very nature of information providing forums such as this one, predicates the fact that there will be unwanted and unmanageable repetition. The distillation site provides a link on the top banner menu to the "Google search tool" which provides a far more extensive search within the actual site than their own search tool.

As a user of other forums and understanding the problem of junk information, I always search first and only ask when I can't find myself.

Check these two out as well. Some of them Ozark boys plays some mean blues eh what?

http://www.youtube.com/watch?v=LeXRoWF7v40

Oh, that's Oz not Ozark.

I saw SRV at the Sydney Opera House when he did his Live Alive tour in 1986.  Brilliant.

Sam Fish is pretty good, and only young too.  Google up "girls with guitars".  She also does some 4 string Cigar Box.

Here it is.

http://www.youtube.com/watch?v=RFDkmhFkih8

I'm in love.
http://www.youtube.com/watch?v=27rMFX308GM

This guy's good too.
http://www.youtube.com/watch?v=lOUlgYCX_Uw

Table screen shot.
This table contains 2 versions of 10 different Garam Masalas.  First version is for those with accurate scale spoons while second version is approximate measures by spoons and pieces.  Not critical obviously and you get the idea.

The 2 Masalas that use saffron tell to keep it separate till use and soak in small amount of milk or warm water depending on the recipe when using.  Since these quantities make approximately 20 g, and often recipes only call for 1/2 to 1 spoon of GM, then a few strands of Saffron at the time of use is all that is called for.  Personally I use poor man's Saffron (ie Safflower).

PS. Ajoy also says he prefers Cassia to Cinnamon to avoid sweetness.

Quote from: ziggycat on September 09, 2014, 10:45 PM
[YouTube:SElE9HGce_Q]

just had a take away and rolled a fat one

Take it you mean a Spring Roll!!!